This is supposed to be Honey Walnut Shrimp, but the walnuts I had in the pantry turned out to be expired already. So I substituted the walnuts with cashews, hence the renamed dish. ;) I’ve been meaning to look for the recipe for Honey Walnut Shrimp since April but somehow forgot all about it. I guess it was really a half-hearted search anyway, because that time, I was already being mindful of what I eat. I knew that Walnut Shrimp involved some deep-frying and some sweet ingredients.
About two weeks ago, I received my weekly dose of recipes from one of the recipe sites I am subscribed to. I often end up ignoring those newsletters and do not even bother opening them. But when I did bother to read the newsletter that one time, I found that one of the featured recipes is Honey Walnut Shrimp. I thought maybe it was about time I gave cooking that dish a try.
I’m glad I tried the recipe! It was a success! We all loved the dish and thought it was better than the ones served at Chinese buffet places. Well, come to think of it, anyone’s bound to make a better version of the dishes served at Chinese buffet places here.
I found it interesting that the glutinous rice flour/Mochiko is used for the shrimp batter. Other minor changes I made to the recipe, aside from substituting cashews for walnuts, are substituting light mayonnaise for regular mayo and using raw wild honey instead of regular honey.
Here’s the recipe:
1 cup water
2/3 cup white sugar
1/2 cup cashews
4 egg whites
2/3 cup glutinous rice flour
1/4 cup light mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons raw wild honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying
1. In a small sauce pan, stir together the water and sugar and bring to a boil. Add the cashews and boil for 2 minutes. Drain and place the cashews on a cookie sheet to dry.
2. In a medium bowl, whip egg whites until foamy. Stir in the glutinous rice flour until it has a pasty consistency. Over medium-high heat, heat the oil in a wok or a heavy deep skillet. Dip the shrimps one by one into the glutinous rice flour batter, and then fry in the hot oil until golden brown (about 5 minutes). With a slotted spoon, remove the shrimps from the wok/skillet and drain on paper towels.
3. Stir together the light mayonnaise, raw wild honey and sweetened condensed milk in a medium bowl. Add the shrimps and toss, making sure all shrimps are coated with the sauce. Sprinkle the candied cashews on top and serve with steamed rice.
There’s a voice in my head that tells me I should really stay away from dishes like this if I want to stay away from sites like ridbellyfat.net. It’s just an occasional indulgence anyway. And it’s just awfully hard to say say no to sinfully good food. :) *sigh*
Happy Hump Day, y’all!